Grandma's Meringues



  1. Preheat the oven to 225 F.
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  3. Place the egg whites, cream of tartar, and salt in a bowl.
  4. Make sure that the bowl does not have any oil residue in it.
  5. Using a handheld electric mixer or stand mixer, mix on low speed until the mixture becomes foamy.
  6. Once foamy, increase the speed to high.
  7. Slowly add the erythritol, 1 tablespoon at a time, mixing all the while.
  8. Add a tablespoon every 20 seconds.
  9. Keep beating until the mixture is shiny and thick and peaks have formed; it should be nearly doubled in volume.
  10. Fold in the vanilla.
  11. Using a large spoon, dollop the meringue mixture onto the lined baking sheet, making a total of 12 meringues.
  12. Bake for 1 hour.
  13. After 1 hour, turn off the oven and keep the meringues in the cooling oven for another hour, then remove.
  14. To serve, place 2 meringues on each plate.
  15. Top each serving with 4 sliced strawberries, 2 tablespoons of coconut cream, and 2 mint leaves.